Caponata

For 4 people: 400 g of medium eggplants-300 gr of tomatoes (perini or peeled)-1 onion-100 g of pitted olives-1 stalk of celery-1 tbsp capers-6 Tablespoons extra virgin olive oil-3 tbsp vinegar--1 tablespoon sugar-salt and pepper

Cut into cubes the aubergines, leaving the Peel. Sprinkle with salt and leave to rest for at least half an hour, then rinse them and dry them thoroughly.
Wash the tomatoes and cut themselves in small cubes, removing the seeds and the vegetation water.
Clean the celery stick by removing the filaments and, after cutting into small pieces, Cook in boiling salted water for 2 or 3 minutes (the ideal is to do it steaming).
Peel, wash and chop the onion.
Cut in two the pitted olives.
At this point you begin to lightly brown the eggplant in 4 tablespoons hot oil, preferably using a nonstick pan and mixing them with a wooden spoon.
When they are nicely Golden, drain and lay them on a sheet of paper towel.
Quickly saute the onion in 2 tbsp oil, but not browned.
Add the tomatoes and celery into small pieces, salandoli and pepandoli at your discretion.
Continue cooking for about 15 minutes, stirring occasionally.
Towards the end of cooking, add the olives, capers, vinegar and sugar, and cook for another 2 or 3 minutes.
At this point turn off the flame and add the prepared eggplant, stir and serve the caponata on a serving plate.
Serve cold.